We can all agree that last night's episode embarrassed the remaining Top Chef contenders. For professional chefs, the Pike's Place Farmer's Market Challenge didn't sound all that hard: work with unusual, artisanal ingredients and impress vendors as well as judges. When all fourteen chefs failed to produce a single good dish, Tom Colicchio revoked the $10,000 prize, and he was right. It didn't matter that they hadn't worked with rose petals before: Josie and Eliza made salmon-and-clams cardamom broth with dashes of sand; CJ and Tyler made a burger with a pickle and called it a pickle dish; and Danyele and Elizabeth made a chocolate mousse tart that incorporated non-artisan chocolate, disappointing the poor woman who sold the artisan chocolate.

They fared better in last night's first half, the Quickfire Challenge to make the market vendors a breakfast on a stick, though it wasn't enough to redeem the chefs. Bart and Sheldon's entry, an eggs, cheese, pancetta, bacon, and spinach purée sandwich, looked effective, if a bit obvious. Though most of the seven teams used pancetta, only these guys bothered with good-old American bacon, and Daisley Gordon of Marché commented on the creativity of including the spinach puree. But this finger-food plate was a dim highlight among all the sandy food — and, worse, the chefs were high-fiving each other for a job well-done before Colicchio grilled them at the end of the episode. In Top Chef's Seattle, when it rains, it pours.